Peel and de-vein the shrimp, refrigerate until needed. Put the cumin, coriander, mustard, crushed peppercorns, turmeric, red pepper and curry powder in an electric blender and blend at high sped until the spices are completely ground. You can also use a mortar and pestle or food processor to grind the spices.

Heat 1 tablespoon of the oil in a sauté pan over medium heat for one minute, add the onions, garlic and ginger and cook slowly for 6-7 minutes, until they are soft and transparent but not browned. Add the ground spices and cook for 3 minutes longer, then add the tomatoes, water and salt, and bring to a boil. Cook and reduce the sauce until it is thick and most of the liquid has evaporated. Add the cream and simmer 3-4 minutes, keep warm.

In a nonstick sauté pan or pans add the remaining oil and heat over medium -high heat until the oil begins to shimmer (2 minutes) dip the shrimp in the flour and then place in the hot pan or pans. Sauté for 3 minutes the turn over and cook for two minutes longer, then remove them from the pan and place them in the pan with the sauce. Bring to a boil the reduce the heat and simmer for 2-3 minutes or until hot, add the fresh lime juice and stir well, adjust the seasoning and if too thick add a little water to thin. Serve in a large bowl and garnish with fresh sprigs of cilantro. Note: For hotter curry add 1/4 teaspoon cayenne pepper. Serve with steamed rice and sweet mango chutney.